Conchas de Pan

Name: Conchas de Pan
Total time: 1800 s
Yield: 12 servings
Ingredients: 1 tablespoon or 1 packet dry yeast; 1 tablespoon sugar; 2/3 cup sugar (about 135 grams); 2 tablespoons vegetable shortening; 1 tablespoon salt; 1/2 cup warm water (about 120 ml); 3 1/2 cups flour (about 440 grams); 4 eggs; 1 tablespoon ground cinnamon; Topping for the conchas:; 1/2 cup vegetable shortening (about 110 grams); 1/2 cup powdered sugar (about 60 grams); 1/2 cup granulated sugar (about 100 grams); 1 cup flour (about 125 grams); 3 tablespoons vanilla extract; Food coloring (optional)

noroli @cook_1095864

USA

Conchas de pan are a classic Mexican sweet bread with a spiral shape and a texture similar to cake. They have a chocolate or vanilla-flavored topping and are often enjoyed with a glass of milk or a cup of coffee.

I hope you enjoy this recipe and try making it sometime. It's budget-friendly, makes a good amount, and is very tasty.

noroli @cook_1095864

USA

I hope you enjoy this recipe and try making it sometime. It's budget-friendly, makes a good amount, and is very tasty.

Saved

Ingredients

30 minutes

12 servings

1 tablespoonor 1 packet dry yeast
1 tablespoonsugar
2/3 cupsugar (about 135 grams)
2 tablespoonsvegetable shortening
1 tablespoonsalt
1/2 cupwarm water (about 120 ml)
3 1/2 cupsflour (about 440 grams)
4eggs
1 tablespoonground cinnamon
Topping for the conchas:
1/2 cupvegetable shortening (about 110 grams)
1/2 cuppowdered sugar (about 60 grams)
1/2 cupgranulated sugar (about 100 grams)
1 cupflour (about 125 grams)
3 tablespoonsvanilla extract
Food coloring (optional)

Saved

Steps

30 minutes

1

Mix 1 tablespoon of sugar and the yeast into the warm water. Let it sit for about 10 minutes.
2

In a large bowl, beat the vegetable shortening and the remaining sugar. Gradually add the eggs, salt, and the yeast mixture.
3

Add the flour, half a cup at a time, mixing as you go.
4

Cover the dough and let it rest at room temperature for at least 1 hour, until it doubles in size.
5

Divide the dough in half, then shape each half into 6 balls for a total of 12 pieces.
6

Place the balls on a greased baking sheet, leaving some space between them. You can fit 6 on each sheet.
7

Press each ball down slightly to flatten, then cover and let rise for another hour.
8

Once the dough has risen, add the topping (see recipe below) to each piece.
9

TOPPING FOR THE CONCHAS:
Beat all the topping ingredients together until you have a smooth paste.
10

Divide the topping into 12 portions. Flatten each into a small disk to cover each dough ball, then use a knife or pizza cutter to create the traditional shell pattern.
11

After adding the topping, bake at 350°F (about 175°C) for about 10 minutes.
12

They look especially appealing with a touch of pink food coloring.